Albanian Meat Pie Recipes
ALBANIAN MEAT PIE
Nothing fills you up more then one of Albania's most tasty and comforting classic dishes. This flaky pastry pie is stuffed full of mince, onion and potatoes with a warming hint of paprika.
Provided by My Albanian Food
Categories Savory Pies
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.
- Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes.
- If using homemade pastry, place a filo pastry disc in a large baking tray and add filling on top the add the second disc on top and seal the edges by tucking them down.
- For premade pastry, layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top. Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.
- Put a thin layer of oil over the top.
- Bake in the oven at 180 degrees for 1 hour or until golden brown.
- Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie.
Nutrition Facts : Calories 243.2, Fat 13.6, SaturatedFat 5.1, Cholesterol 44.4, Sodium 298, Carbohydrate 16.4, Fiber 1.4, Sugar 0.9, Protein 13.1
ALBANIAN SPINACH PIE (BYREK ME SPINAQ OR PITE)
Albanians love savory pies and I do too. They make theirs with filo dough. Any combination of greens can be used in this recipe. You can even add other vegetables as well, such as mushrooms. If the additional vegetables used will be watery, towards the end of baking you might want to cut steam vents in the filo dough. Albanians eat this pie hot accompanied by buttermilk or beaten yogurt thinned down with cold water, or with chilled stewed prunes.
Provided by alvinakatz
Categories Savory Pies
Time 1h
Yield 1 pie, 4 serving(s)
Number Of Ingredients 7
Steps:
- (NOTE: A round cake or pie pan is recommended because it's more authentic but any similar sized pan will do).
- Brush the pan with some of the oil, and start laying the filo leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until HALF of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Change directions, so that the entire pan is evenly covered.
- Sprinkle spinach with salt, then mix well by hand. Let sit for a minute.
- Add the feta cheese, onions, eggs and stir.
- Spread spinach mixture over the filo leaves in the pan.
- Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
- Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil.
- Bake at 350 degrees for about 45 minutes, or until golden brown. Serve hot.
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